The number one complaint of folks who don’t like turkey burgers is dryness. Number two is blandness. This recipe is neither.
Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.
Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there’s more to this cuisine than pad Thai.
Tastes like “bananas and blueberries and creamy icy summertime.” That’s what folks are saying about this spectacularly simple smoothie.
“What’s up?” you ask. We actually prefer “What’s sup?” as it more pointedly asks what lovely thing you’ve been supping as of late.
It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.
This easy, cheap, weird, and truly magical one-ingredient ice cream calls for nothing but bananas and your food processor. Oh, and a spoon.
Move over, cole slaw. There’s a new slaw in town, and it features everyone’s favorite dark leafy green.
Carrots. Apple. Lime. That’s all it takes to toss together this easy juice, whether for breakfast, lunch, or somewhere in between.
David surprises himself and all of us by trying something that’s actually healthful—quinoa. His response surprised us all even more.
We wish we always had a stash of this chicken soup recipe in the fridge to take to lunch as a soothing respite in the day.
Simple as can be. Rub a hen with spice and salt. Toss in carrots and sweet spuds. Shove it in the oven. Accept accolades.
Think of granola bars but in cookie form. That’s what you get with these sorta virtuous, sorta naughty little lovelies.
There’s literally no comparison between homemade almond milk and store-bought almond milk. None. No way. Nuh uh. Nope.
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